Thermomix Canadian Butter Tarts with Lard Pastry
Homemade Canadian butter tarts made entirely in the Thermomix. Features a flaky lard-based pastry blind-baked until golden, filled with a rich, glossy dark brown sugar and butter filling spiked with vanilla bean paste. Topped with pink salt flakes and baked until bubbling. Makes 8 tarts.
Ingredients
Instructions
- 1
Combine flour and salt in Thermomix, blend briefly
- 2
Add cold cubed lard and blend until mixture comes together
- 3
Mix ice water, egg yolk, and vinegar in a small bowl, then add to Thermomix and knead until dough forms
- 4
Tip dough onto floured silicone mat, shape into flat square, wrap, and refrigerate at least 30 minutes
- 5
Preheat oven to 350°F
- 6
On floured surface, roll dough to 15 ¾" x 11 ¾" rectangle, cut out 3 ⅛" circles, and place in muffin tin so dough reaches halfway up sides
- 7
Freeze pastry shells for 30 minutes
- 8
Bake shells for 12-15 minutes until light brown, pressing down gently if puffed, then cool
- 9
In Thermomix, combine dark brown sugar and salt, then add butter and mix until combined
- 10
Add vanilla bean paste and egg, mix until just combined
- 11
Pour filling into tart shells about three-quarters full, sprinkle with pink salt flakes
- 12
Bake for 13-15 minutes until browned and bubbling
- 13
Cool in pan
Tips
Chill both pastry and filling components thoroughly for flakiest results
Watch pastry shells during blind bake; they can brown quickly
Do not overmix filling once egg is added to avoid tough, dense tarts
Good to Know
Store in airtight container at room temperature up to 3 days, or refrigerate up to 5 days
Pastry dough can be made and frozen up to 1 month. Blind-baked shells can be frozen up to 2 weeks. Assemble and bake from frozen, adding 2-3 minutes to baking time
Serve at room temperature or slightly warm. Tarts are best eaten within a few hours of baking
Common Mistakes
Do not skip the ice water in pastry; warm water will cause gluten development and toughness
Do not roll pastry too thin; it will tear and filling will leak during baking
Do not overfill shells; filling should reach three-quarters full to avoid overflow